Chorizo and Chicken Tacos!

Chorizo, Chorizo, Chorizo! This is one of my favorite things to eat. My papa used to make it pretty much every weekend for breakfast. Its amazing with potatoes and/or eggs, or just by itself with some beans. I wasn’t able to find Mexican chorizo for some time since I moved up north and I have definitely been missing it. But luckily I was able to find a little store in Staten Island that sells amazing Mexican chorizo.

For those of you that may not know Mexican chorizo, it is made of ground beef or pork (there are other varieties, such as soy and chicken but I’ve never tried those) and is usually a deep red color. It is seasoned with chili powder, garlic, salt, paprika and lots of other deliciousness. The main signature of Mexican chorizo, besides the color, is that it crumbles when you’re cooking it, resembling finely minced meat.

Since I’ve no found chorizo again I have been trying to find new ways to incorporate it into my dishes. So here’s part one of a three part chorizo series!

Cooking: Season the cubed chicken breasts with the cumin, paprika, garlic salt and pepper. Let sit for 20 mins.

In a pan over medium heat cook the chorizo until it crumbles and gets a dark red color.

Add chicken and cook together. Once the chicken is cooked heat up some flour or corn tortillas and add shredded cheese and a chipotle cream. See Patatas Bravas post for the recipe.

Buen Provecho!

Ingredients:

1 lb of chicken breasts, cut into cubes

1 4 inch link of Mexican chorizo

1 tbsp of garlic salt

1 tbsp of chili powder

1 tbsp of cumin

1 tbsp of paprika

1/2 tsp of black pepper

shredded mexican cheese

Cooking: Season the cubed chicken breasts with the cumin, paprika, garlic salt and pepper. Let sit for 20 mins. In a pan over medium heat cook the chorizo until it crumbles and gets a dark red color. Add chicken and cook together. Once the chicken is cooked, warm some flour or corn tortillas, add shredded cheese and a little chipotle mayo. See Patatas Bravas post for the chipotle mayo recipe.